roasted strawberry scones

My key childhood memories can be summarized in the following bullet points.

1. I was the only kid I knew who had a worm bin. If you don’t know what that is, you probably didn’t grow up with hippie parents in the Northwest.

2. The only thing I wanted for Christmas in 1994 was a Fantastic Sticker Maker. Guess what I got? 17 nature books on the life cycle of orca whales.

3. We had scones every Sunday. “Every Sunday” are the important words here, since the scones rarely turned out the same way twice. Substitutions were the name of the game. My dad would sometimes make them with orange juice. Sure, why not! Sour cream almost gone bad, eh, put it in! Once in a while they burned because my mom would start talking on the phone to my aunt and wander out of the kitchen completely.

But in a recent email about Scone Sundays, my mom confessed, “on a Sunday morning with a little butter, raspberry jam, and a cup of fresh coffee even the slightly burnt ones taste great!”

Truth.

A quick note about roasted strawberries. I made these by accident, but they are incredible. As they cook down, they become like fruit snacks. I mean they are not going to replace blue raspberry gushers or anything, but they are a close second my friends. Put them on a goat cheese salad, or on ice cream – just try them before strawberries are completely out of season.

Combine all the dry ingredients in a medium bowl and whisk to combine. Working quickly, cut the butter to the flour. You want some butter chunks to remain. That is what is going to make them taste good.

Toss in the strawberries, coat them evenly with the flour mixture, and make a well in the center. Measure out your buttermilk and crack an egg into the cup. Slightly break up the yolk with a fork and pour it into the well. Gently fold until the dough comes together. Turn it out on to a floured surface and carefully knead it into a round. You can cut it into quarters (like my family) or use a biscuit cutter to stamp out rounds. Brush with buttermilk and sprinkle with coarse sugar.

Bake for 15 minutes. Serve warm with a dollop of greek yogurt. Jam and butter never hurt either.

Preheat the oven to 300 and line a baking sheet with parchment paper. Mix all the ingredients in a medium bowl, and spread the strawberries in a single layer on the sheet. Roast for 60-65 minutes, stirring every 20 minutes, until the strawberries are soft and the juices have thickened. Cool completely.

Oh my goodness – yes – thank you so much for the catch! Generally a recipe calls for 1-2 teaspoons baking powder per cup of flour. I’ve updated the post to reflect the change and I’m sure the second batch will be much tastier. Happy baking!